Winter Vegetable Pie
This delicious pie is like a vegetable equivalent of a Shepherd's Pie and is very inexpensive to make.
| Ingredients For the filling
For the sauce
For the topping
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Instructions
- Put the vegetables in a large pan and add enough water to cover the vegetables - about 600 ml (20 fl oz). Crumble in the stock cubes and bring the pan to the boil. Simmer gently for 15 minutes.
- Strain the vegetables and put to one side. Keep the stock.
- Prepare the sauce by melting the butter in a pan. Add the flour, mix well and cook for 1 minute.
- Slowly add the milk with stirring, using a whisk if necessary to make a smooth sauce. Bring to the boil and simmer with stirring for 5 minutes.
- Add the mustard, season well and mix. With stirring, slowly pour in 300 ml (10 fl oz) of the reserved stock. Bring back to the boil then turn off the heat.
- Prepare the topping: Boil the potatoes in salted water until tender (about 10 minutes). Drain, add the parsley and butter and mash well.
- Place the vegetables into a dish and pour on the sauce. Cover with the mashed potato. Add a few slithers of butter onto the pie and bake at 180°C for 20-25 minutes.
Titli's Tips
If you feel the need to serve this with something then peas or runner beans is a good choice.
The pies freeze really well so if you like this recipe it's worthwhile making a large batch!
The pies freeze really well so if you like this recipe it's worthwhile making a large batch!
Nutrition Facts
|
Amount Per Serving
% Daily Value
Calories 545
27%
Calories from Fat 213
Total Fat 23.7g
36%
Saturated Fat 14.5g
72%
Unsaturated Fat 7.4g
|
Amount Per Serving
% Daily Value
Total Carbohydrate 75.7g
25%
Dietary Fibre 11.3g
45%
Sugars 14.4g
Protein 10.9g
21%
Cholesterol 61.6mgs
20%
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